Anti-cold vegetarian stew

Anti-cold vegetarian stew

To combat the cold, this rich, healthy and tasty stew. Today, hot dinner!


One large onion, minced.
4 tablespoons of oil.
One large red bell pepper, chopped.
2 small potatoes cut into small cubes.
3 small carrots cut into thin slices.
2 aubergines with the skin chopped.
¼ of white cabbage cut in julienne.
A cup of crushed tomatoes.
½ cup ketchup,
2 cups of frozen peas.
2 bay leaves
A sprig of fresh or dried oregano.
A sprig of fresh or dried thyme.
One tablespoon of sweet paprika.
Water, c / n.
Yamaní rice to accompany.


Sauté the chopped onion and bell pepper in the oil, season with salt and pepper.
Add the carrots cut into slices, the aubergines with the skin and the cabbage in julienne.
Mix everything well, add the tomato cup and the ketchup.
Add the bay leaves, sweet paprika and black pepper.
Add broth as the preparation is needed.
They are barely tender but with some resistance turn off the heat and add the peas.
Mix everything well and leave the saucepan covered for half an hour.
Serve with boiled yamani rice.

Enjoy your meal!

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